Aussiedistiller, Home Distilling, Moonshine, Home Brew

Has any one used this yeast i got it from the hbs today it was only $3.90 for a 8g satchet it claims to be good for 25l wash i asked the bloke about ec1118 he hasnt had it for some time but said this is similar i think he has no clue

It's a lot lower attenuating yeast, so you wont get the same yeild.

This is the rest of their range ,with fruit suitablity as well for anyone trying fruit washes. cheers hillzabilly http://datum.tv/webfiles/BrewCraft/file ... ochure.pdf

I've used a few good saccharomyces bayanus strains before. Have found them take off a bit slower, but were all great yeast strains, especially for the low temp and slow clean ferments. I'm sure that would make a good vodka and be very similar to ec1118...

Cheers ill chuck it in my next tpw to see how it goes its a little cheaper than tandaco

I have fermented out a Loquat wash (with sugar) for brandy using SN9. Started around 1.065, I think one of those 8g packets per 25L took close to 3 weeks to fermented right out. Good luck, the TPW should be quicker, let us know how it goes.

Ive got to put another lot of tpw down does this yeast need to be cultured or is it good to chuck on top and stir in like the bakers yeast

I have allways just mixed it in ,has been fine for me.cheers hillzabilly

From their brocher Instructions for Use
Do not re-hydrate Vintner’s Harvest yeast
before addition, but add directly to the must/juice
noting the following;
• To avoid extended lag time and risk of bacterial
contamination ensure must/juice temperature is above
20OC (68 OF) for the start of fermentation and for at least
the first 24 hours.
• Control fermentation temperature within the range
specified for each strain. As a general rule ferment
between 20 - 24OC (68 -75OF) unless cold fermenting is
desired for flavour/aroma development.
• All yeast strains are sensitive to excessive osmotic
pressure, incorrect pH and nutrient insufficiency.
Due care and attention to must/juice
preparation is important. cheers hillzabilly

Its 31 deg c in townsville at the moment and its probably hotter in my shed i will put 2 25l ferments down this arvo and see what happens ill also put another 2 down using lowens red can

Ok so ive been a lazy prick i just put down the tpw 2 with SN9 yeast and 2 with red can lowens

The ingrediants list goes

8g sn9
6kg sugar
250g tom paste no added sugar
1/4 tsp citric acid
1/2 tsp epsom salts

80g of lowens red can
5kg sugar
200g tom paste no added sugar
1/4 tsp citric acid
1/2 tsp epsom salts

I took sg readings of 1 of each the sn9 has a sg of 1.82 and the lowens has 1.72 so ill check them again in a couple of days and report in

Well i was just in the shed looking at my many jars (cuts) of MacWhiskey and thought i would take some s.g. readings

SN9 is still at 1.8 sg with a yeast cake on top with a lovely clear pink tub

And the lowens reads 1.28 sg looking normal fizzing away

I gather the SN9 will take a little longer to ferment out which is no prob just tryn something diff

SN9 at 1.76 sg

And lowens at 1.04 sg

Massive difference

1.40 sg 2 days ago and 1.20 this morning

benpandaae86 wrote:SN9 at 1.76 sg

And lowens at 1.04 sg

Massive difference

With an extra 1kg sugar in ya SN9 brew there will be a difference,bit hard to do a comparison when ya don't use equal amounts,it will be interesting to taste the difference.Try tasteing each wash befor stillin and I am sure the taste will be reflected in ya spirit ,let the experimentation contiue.cheers hillzabilly :handgestures-thumbupleft:

Well i dont no what to do with this wash its still at 1.20 i airated yesterday and today i added some yeast nutriant i think im just gonna have to run it or should i drop in some more yeast

I've had similar issue with a different yeast in the past.
I had to readjust my pH, add some nutrients and some fresh yeast to get it to kick off again.

I just added a 7g satchet into my 2 fermenters